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Daily Nihongo (2005 - )

torakris

By torakris
in Japan: Cooking & Baking

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torakris

torakris

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1/25:

let's talk about some of the dishes you might find in an unagi-ya

うなぎ定食

unagi teishoku (tay-show-koo)

A teishoku is a complete meal often served on a tray. The can be from the simple with just the main dish (in this case unagi) and rice, soup and pickles, to the more elaborate with various other dishes. Here is what a teishoku might look like:

http://mikkabi.web.infoseek.co.jp/isonokushi_3.gif

Kristin Wagner, aka "torakris"

 

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torakris

torakris

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1/26:

うな玉

unatama

This is a combination of unagi and tamago (eggs), you will often find it served as unatama-don

but it could also be a simple stir-fry

one confusing point about this is that the Chinese character used for tamago is written like this 卵 and not 玉　(tama), which means ball or round thing, as written above in the name of the dish..... :blink:

Kristin Wagner, aka "torakris"

 

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torakris

torakris

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I couldn't find a good picture of this sign (it is really hard to search for!) but it looks something like this:

this is a good example of a sign that has the elongated ?(u)?character in ???(unagi).

http://www.seamile.jp/demae/menu/kikusui_photo.gif

Thank you! :biggrin:

Kristin Wagner, aka "torakris"

 

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torakris

torakris

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Sorry to gone for so long but I seem to have come down with some awful cold and after 3 days down am finally starting to feel better.....

2/1:

うなぎの骨せんべい

unagi no hone sembei

These are deep fried unagi bones (hone) and make a great snack

hone sembei

Kristin Wagner, aka "torakris"

 

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Culinista

Culinista

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All these unagi words reminds me of my first visit to Japan on my own. My relatives called my grandmother to find out if I could eat Japanese food. She told them I had eaten unagi for lunch (a specialty in the Nagoya area).

For two weeks, at every relatives' home, I was served una-ju. I didn't complain, it's delicious.

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torakris

torakris

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2/2:

ひつまぶし

hitsumabushi

hitsumabushi is one of the dishes Nagoya is famous for, it is an eel and rice dish but it has a very strict way of eating it.

Here are some pictures:

http://www.maruuo.co.jp/hitsumabushi.htm

(you need to scroll down just a bit)

first you are served a large bowl of rice topped with slices of eel on a tray with various condiments, hot tea, pickles and usually a soup and then in the corner of the tray is an empty bowl with a rice paddle in it.

There are 3 steps to eating the eel:

1. You place 1/3 of the rice and eel into the empty bowl and eat it.

2. You place another 1/3 of the eel and rice into the bowl and then you top it with the condiments (this can vary but something like scallions, shiso, nori, etc) and then you eat it.

3. You place the final 1/3 of the rice and eel in the bowl add a little wasabi and then pour the hot tea over it and eat it as ochazuke.

Now you are done! :biggrin:

Kristin Wagner, aka "torakris"

 

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torakris

torakris

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2/3:

節分

setsubun

Setsubun has been celebrated in many ways, but perhaps the most common custom found throughout Japan is the traditional Mame Maki or the scattering/throwing of beans (mame) to chase away the evil oni. In some ritual forms, the Toshi Otoko [literally "year man" but referring either to the "man of the house" or to men who are born in the animal sign of the coming year (bird for the year 2005)] will throw mame within the house or at someone perhaps dressed as oni and repeat the saying Oni wa Soto; Fuku wa Uchi (Get out Ogre! Come in Happiness!). After the ritual throwing of the beans, family members may then pick up the number of beans corresponding to their age; eating these brings assurance of good fortune in the coming year.

from here

Kristin Wagner, aka "torakris"

 

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torakris

torakris

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word for 2/6:

肝焼き　　きも焼き

kimoyaki

These are the unagi livers that have been skewered and then grilled. These are probably one of the only foods in Japan that I can't eat, they are extremely bitter. For some reason the bitterness is not noticeable in the kimosui (soup mentioned above) and I love that...

kimoyaki

Kristin Wagner, aka "torakris"

 

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torakris

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word for 2/8:

うなぎパイ

unagi pai

Unagi pie, this is a speciality from Hamamatsu and is an unagi flavored sweet.....

To satisfy your sweet tooth, try Unagi Pie, cookies made with fresh butter with crushed eel bones, eel extract, or garlic mixed in. It's the most popular souvenir from Hamamatsu.

from here

a close up of unagi pie

Kristin Wagner, aka "torakris"

 

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torakris

torakris

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word for 2/9:

土用の丑の日

doyou no ushi no hi

The biggest eel eating day of the year!

In the traditional lunar calendar, the 18 days before the beginning of each season is called "doyo". The first day of doyo in midsummer and midwinter is called "ushi no hi." It is the day of the ox, as in the 12 signs of the Japanese zodiac. In the old days, the zodiac cycle was also used to tell time and directions. It is customary to eat eel on the day of the ox in summer (doyo no ushi no hi, sometime in late July). This is because eel is nutritious and rich in vitamin A, and provides strength and vitality to fight against the extremely hot and humid summer of Japan.

from here

Kristin Wagner, aka "torakris"

 

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torakris

torakris

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word for 2/11:

山椒

sanshou (sahn-show)

these are the pods from the prickly ash tree, often referred to as Japanese pepper even though it is not a pepper. It is more fragrant then "hot" and it helps cut the oiliness in fatty foods. It is most often seen in a powder form and it is the traditional "spice" of choice for unagi (grilled eel). It is also quite common to make a tsukudani (soy simmered condiment) from the seeds.

here are more pictures of the "stages" of sanshou:

http://aoki2.si.gunma-u.ac.jp/BotanicalGar...Ls/sanshou.html

and some sanshou talk can be found in the Japanese spices thread

Kristin Wagner, aka "torakris"

 

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torakris

torakris

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2/13:

There are many varieties of anago but the one that is the most common and the one that people think of when they hear anago is the maanago, known as conger eel in English.

Here is a really great article about a day in the life of an anago fisherman in Tokyo Bay.

Trapping sea eels in Tokyo Bay

Kristin Wagner, aka "torakris"

 

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torakris

torakris

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2/14:

穴子寿司

anago sushi

This is probably the preparation that most people are familiar with and for a good reason, it is delicious! :biggrin: Usually it is served brushed with a bit of kabayaki (or similar) sauce. Many places serve it looking something like this.

and Happy Valentine's Day to everyone! :biggrin:

Kristin Wagner, aka "torakris"

 

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